Chocolate and Peanut Butter No Bake Cookie Recipe (2024)

FAQs

Why do my no-bake cookies fall apart? ›

A: Chances are if the no-bakes turned out dry and crumbly it was because you overcooked them. While we call them cookies, oatmeal no-bakes are really more of a confection or fudge with oats stirred in. When it comes to candy, the longer it is cooked, the drier and harder it becomes.

Butter is an emulsifier and it makes cookies tender. It also adds in the crispy-around-the-edges element. Adding too much butter can cause the cookies to be flat and greasy. Adding too little butter can cause the cookies to be tough and crumbly.

Why Didn't My No-Bake Cookies Set? Likely, you didn't boil the mixture long enough. You want the butter, milk, sugar, and cocoa mixture to boil for 2-3 full minutes and reach between 190°F-200°F. If you don't boil them for long enough, they will turn out gooey and will not set.

We do not recommend baking our Bite-Sized Edible Cookie Dough [flavor/products]. It does not contain eggs or leavening agents, which are key ingredients in developing texture and lift in baked cookies. (If needed) Exposure to high oven temperatures will cause the product to liquefy and possibly burn.

Slightly underbaked cookies yield chewier results, but you definitely don't want to end up with raw cookie dough either. To prevent this from happening, Southern Living recommends letting your cookies cool right on the baking pan instead of on a separate cooling rack.

In cookies, softened butter will result in a cakier and airier cookie than using melted butter. This is due to the fact that softened butter will create air bubbles that expand in the oven during baking. Melted butter will make your cookies delightfully dense on the inside and crisp on the edges.

Brown sugar, meanwhile, is dense and compacts easily, creating fewer air pockets during creaming—that means that there's less opportunity to entrap gas, creating cookies that rise less and spread more. With less moisture escaping via steam, they also stay moist and chewy.

Due to its liquid nature, using oil in cookies typically results in a denser texture. Also, because oil is 100% fat, it doesn't react with flour the way butter does (butter contains water). Because of that, your cookies won't be as fluffy. If you're a fan of flat cookies, then using oil is an excellent option.

By far the most difficult cookie to make, I think, would be these: (photo from Broma) They are French Macarons. Not to be confused with Macaroons which are tricky but not difficult. The French Macaron takes such precise measuring it's crazy. Also, you will be working with cooked and whipped egg whites…

What makes cookies taste the best? ›

When you think cookies, you likely think of sweet ingredients, but salt is essential. It balances the flavor of caramelized sugars. We even love sprinkling a little extra flake salt on our cookies to awaken the tongue and complement the sweetness.

Can I use foil instead of waxed paper for no-bake cookies? Save yourself a headache by spooning your no-bake cookies onto waxed paper or parchment paper to harden—they'll stick to a bare baking pan. Lightly greased aluminum foil will also work.

This type of recipe tends to have issues with being too dry or with the cookies seeming to fall apart easily. That is why it's imperative that you use 1/2 cup milk and no more than the 2 cups oatmeal called for.

Do no-bake cookies have to be refrigerated? Nope! They'll last for roughly one week stored in an airtight container at room temperature. If you prefer to eat them cold or just need them to last longer, you can always refrigerate them in an airtight container.

But there is a fix: To remedy a dough that's too crumbly, try adding a tablespoon or two of a liquid ingredient. This could mean milk, melted butter, or even just water.

Too much flour = crumbly cookies

Too much flour = too much dryness. Beside the possibility of a bad recipe, this can caused by measuring your flour out in such a way that you're packing too much into each cup.

If your butter is under mixed, it won't have the air pockets to hold it's shape. If it's over-mixed, the air pockets decrease in size and are unable to hold their shape in the oven—causing your cookies to spread. It's best to cream butter and sugar on medium speed for 2 to 3 minutes.